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Sichuan Messy Corn Stir-Fry

 
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Sichuan Messy Corn Stir-Fry Sichuan Messy Corn Stir-Fry

This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don't like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.

Yield

2

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 tablespoon vegetable oil
2 cloves garlic
finely chopped
¼ inch ginger
peeled and minced, 1/2 teaspoon
*
2 each scallions, spring or green onions
sliced
2 each corn
on the cob, cut into 1/2-inch rounds, or 2 cups kernels
*
1 tablespoon soy sauce, tamari
or to taste
½ tablespoon hot chili pepper oil
sichuan style
*
½ teaspoon sichuan peppercorns
or to taste, ground
*
½ teaspoon rice vinegar
or to taste
1 teaspoon sesame oil
2 tablespoon cilantro
for serving
*

Directions

In a large nonstick pan or a wok, heat the oil over medium-high heat until hot.

Add the garlic, ginger, and scallions, stirring constantly until very fragrant about 1 minute.

Add the chopped corns or kernels if you prefer, stirring often, and cook until the corn start to become brown on spots.

Add the seasoning ingredients to taste, and cook for about 3 minutes until well coated and heated through.

Top with fresh cilantro and serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 9480% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 427mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 10%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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